Port Wine Cherry Sauce
2 tablespoons shallots, minced
3 tablespoons butter, divided use
1/2 cup dried tart cherries
1 cup port wine
1/2 cup balsamic vinegar
1/4 cup sugar
salt and pepper to taste
Sauté shallots in one tablespoon of butter until translucent. Add cherries, wine, balsamic vinegar and sugar. Bring to a boil and then reduce heat and simmer until reduced to about one cup (20-25 minutes).
Remove from heat. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.
Makes about one cup.
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